Cooking with Wine ~ Chef Malcolm Jessop (3/2/19)


As much as we enjoy wine as a beverage, it is also a useful ingredient in cooking, either for braising, deglazing or as a marinade. Wine adds an acidic component to food, which brings forth the flavors of other ingredients in the dish and adds what is often described as brightness. In this class we will also discuss the great food and wine pairings, and how it can be a great table condiment. Previous menus have included:

Spicy sausage crostini with port wine and red onion marmalade,
Mussels in white wine, saffron and Dijon mustard,
Chicken braised with Reisling, leeks and mushrooms,
Pork Saltimbocca scalopini with prosciutto and sage,
Frascati broccoli, with garlic and citrus
Polenta torte with Zinfandel macerated berries.


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Product Description

Hands-on cooking class & dinner 5pm-8pm, $140 includes logo apron & recipes to take home, 14 people max

Cancellations made less than 10 days from the scheduled class will not be refunded. Payments for classes cancelled 10 days or more before the scheduled class may be applied to a future class or may be refunded.

*If a class does not reach minimum numbers or for some unforeseen reason must be cancelled, you will notified and receive a full refund or you may select a future class to attend.*

Malcolm Jessop comes to the Silverado Cooking School with over 30 years of experience in fine dining restaurants and hotels. A graduate of Westminster Culinary School, he completed a 4-year apprenticeship at London’s Grosvenor House. It was in his two-year stay in France that he truly learned to appreciate cooking with the freshest seasonal ingredients from local farmers markets. He has moved here from Chicago with experience in food development, teaching cooking, and catering private events. He is a wonderful addition to the Silverado Cooking School.


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